Well, it’s been a quiet Saturday for me.
The guys were at work, but now they’re home. Lewis, and Ian, have a prison ministry on Saturday nights, and Ian is opting out tonight…he’s not feeling good, but Lewis is going. They’ve really been able to help those guys! They are searching for the truth….a better way of life, and I’m proud of my guys for being committed to helping them! I can see their lives being blessed because of their caring hearts! The group of guys grows every weekend….which is sort of sad to say in one sense, because there are so many in the jail now, but, of course, victorious in another sense, because they’ll find new life in those meetings! God is our Redeemer!!
And now, I’m sitting here on a cold, crisp evening, with a hot cup o’ cocoa, and looking at the most beautiful winter sunset…..one of my favorite things…nothing compares! I love the way the leafless trees look against the backdrop of the bright orange evening sky!! If only we could freeze time!! Ah, but not so…….God has more beauty planned for us!
Hope you all enjoy this! Just be sure you have a couple of very large wintery mugs for this one!!
&
HOMEMADE MARSHMALLOWS
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/2 cup cocoa powder
4 ounces bittersweet chocolate
Homemade Marshmallows, recipe follows
Combine all the dry ingredients in a large bowl and mix well.
Take the bittersweet chocolate and roughly chop it up to give a chunky but consistent size.
Mix well with a wooden spoon and then store in a dry airtight container.
To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix.
Heat in a small saucepan over low heat, stirring with a whisk.
Heat until hot, but do not boil, about 6 to 7 minutes.
Serve with Homemade Marshmallows.
1/4 cup powdered gelatin
1 cup cold water
2 cups sugar
2 egg whites
2 cups confectioners’ sugar, sifted, plus more for dusting pan and marshmallows
Butter, for greasing pan In a medium sized saucepan soak the gelatin in the water.
After the gelatin has softened, approximately 10 minutes,
add the regular sugar and then gently dissolve over low heat, approximately 8 minutes.
Remove from the heat and allow to cool to room temperature.
In a mixer, beat the egg whites until stiff peaks and then fold in the sifted confectioners’ sugar.
While the mixer is on low, slowly poor in the cooled gelatin mixture.
Increase the speed and beat until white and thick.
The volume should double in size.
Line an 8 by 8-inch baking dish with high sides with foil,
grease slightly with butter, and coat with confectioners’ sugar.
Alternatively, you can use a baking sheet, but the marshmallows will not be as tall.
Pour marshmallow mixture in and top with more sifted confectioners’ sugar.
Leave out overnight or for at least 3 hours to set.
The marshmallow should be light and spongy when set.
Loosen marshmallow from edges of tray and invert onto a large cutting board.
Peel off foil and use a large knife to cut the marshmallows into cubes.
Dredge each piece in confectioners’ sugar.
Let me know how you like it!! ENJOY!!
![Button GoodToTheLastDrop[1]](http://x86.xanga.com/3fed33221863294269161/z65827058.gif)
{ Hey…works for Hot Cocoa, too, right??!! }
Hopefully, we’ll go see “The Nativity”, but my guys are working tomorrow, and possibly Sunday, 
so they may be too tuckered out for any extra curricular activities!! 
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